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225 g easy
cook, long grain rice
275 ml
tomato juice
275 ml
boiling water
75 g each,
red and green pepper, de-seeded and chopped
75 g
onion, peeled and grated
2 tsp salt
50 g
blanched almonds, skinned, lightly toasted, chopped |
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Method :
Put rice into a saucepan with
tomato juice, boiling water, red and green pepper, onion, salt and
two thirds of the nuts. Bring to boil, lower heat and
cover. Simmer 15 to 20 minutes or until
grains are plump and tender and have absorbed all the liquid. Fluff up with a fork, tip into a
serving dish and sprinkle rest of nuts on top.
Note - Mounded with grated cheese and
accompanied by a mixed salad or cooked greens, this is a thoroughly
enjoyable dish containing almonds, southern Europe's favorite nut.
Serves 4-6
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